The recipe below will serve three people or two fairly hungry people. It should be served with linguine and some nice Italian bread in order to fulfill federal nutrition guidelines. [note 1] You’ll note that in most cases no specific quantity is listed for the ingredients. With this recipe it is proportion – not precision – that makes it “easy to make.” [note 2] When you purchase ingredients you will almost always have more than needed. More is better than less since leftover ingredients can be used in another recipe.
So to help you get started with this recipe, here are some quantities needed based on my experience: six thinly sliced chicken breasts, 1/4 lb. of prosciutto [note 3], 1/2 lb. package of mozzarella.
- Thinly sliced chicken breasts (two chicken breasts per person…total of six needed)
- Thinly sliced prosciutto (you need one slice per chicken breast)
- Whole or skim milk mozzarella cheese (purchase only a name brand…not a store brand)
- Place it in the freezer till it begins to freeze (well…not quite freeze…when it gets stiff).
- Remove it and then make nice thin slices.
- You will need one slice per chicken breast.
- Grated cheese (Parmigiano-Reggiano…try to get real cheese…avoid imitation)
- Chopped garlic (chopped garlic from a jar works fine)
- 1/3 cup white wine (Chardonnay or Pinot Grigio)
- 1/4 cup olive oil
- Heat your oven to 325 degrees F.
- If you are cooking with real wine (and not cooking wine), now is a good time to sample some of it…to make sure it has not gone bad.
- Lay the chicken breasts on a platter and sprinkle with grated cheese.
- Turn over the chicken breasts…sprinkle more cheese.
- Make sure the wine is not going bad so sample some more of it.
- On each chicken breast you will place:
- About 1/4 teaspoon of chopped garlic.
- About 1/2 teaspoon of butter.
- A slice of mozzarella cheese.
- A slice of prosciutto. (Tear off a piece of it for placement on top of the rolled up chicken breast.)
- Roll up the chicken breasts and arrange them in your favorite oven-proof dish.
- Place a small piece of prosciutto on top of each rolled up chicken breast.
- In a separate container, mix the wine and olive oil.
- Slowly pour the wine/oil mixture on top of the chicken breasts.
- Bake in the oven for about 30 minutes if the chicken breasts are very thin…closer to 45 minutes if they are a bit thick.
Chicken Rollatini – Up Close & Personal
- What’s a “nice Italian bread”? It is a bread that has a crust with a bit of a crunch but the bread is soft inside. The crust should not be mushy and squeezable. And I believe some nice wine is part of those federal guidelines.↩
- Precision can, in some cases, make a recipe easy to make because you know that if you follow it precisely (redundant…no?) it will come out right.↩
- That equals about ten slices…one slice per chicken breast for a total of six slices with a few left over for the chef to taste.↩